Reduce heat to medium and check occasionaly for excessive dryness. You may add a quarter cup of water at one time and continue simmering till oil seperates from masala. This step ensures that all ingredients cook properly to form thick gravy.You may be tempted to add a lot of water and let it simmer but that shortcut will lose the color and aroma from the preparation.

Now add garam masala and continue cooking about 3-4 minutes.

Add approximately 2 to 3 cups (as desired) of water and bring it to boil. Remove Chicken pieces and Add pasta.

Cover and let it simmer till the pasta is soft yet firm. Hand shred or cut chicken thighs in smaller pieces and return to the pasta.